Cassava sour starch is a naturally fermented product, which is used in the elaboration of several traditional, flour-based products, like pandeyuca and rosquillas, specially in Colombia and Brazil. Fermentation and drying under the sun confer to the product its specific baking properties (panific...
Enlace original:
https://cgspace.cgiar.org/handle/10568/55691
Flórez, C.
,
Chuzel, Gérard
,
Mayer, Jorge Edgard
,
[Characterization of bacterial amylolytic activities during cassava solid state fermentation]
,
Characterization of bacterial amylolytic activities during cassava solid state fermentation
